Incredibly Delicious Italian Cream Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans. (5 minutes)

Recipe View In a small bowl, combine buttermilk and baking soda. Set aside. (2 minutes)

Recipe View In a large bowl, cream together butter, shortening, and sugar until light and fluffy. Beat in eggs one at a time, then stir in the buttermilk mixture and vanilla. (7 minutes)

Recipe View In a separate bowl, whisk together flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup of coconut. (5 minutes)

Recipe View Divide batter evenly among the prepared cake pans. (3 minutes)

Recipe View Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)

Recipe View Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely. (10 minutes)

Recipe View While the cakes are cooling, prepare the frosting. In a large bowl, beat cream cheese and butter until smooth and creamy. (5 minutes)

Recipe View Gradually add confectioners' sugar, beating until light and fluffy. Stir in vanilla. (3 minutes)

Recipe View Add heavy cream, a little at a time, until desired consistency is reached. Stir in chopped walnuts. (2 minutes)

Recipe View Once the cakes are completely cool, frost between layers and over the top and sides of the cake. Garnish with additional shredded coconut. (15 minutes)